Port of Spain (by Dominic Alling)

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Coupe glass
• Ice: Ice
• Garnish: Float dehydrated lime wheel slice
• ABV: 16%

Ingredients

• Del Maguey VIDA mezcal — 1½ oz (45 ml)
• Giffard Orgeat Syrup — ⅔ oz (20 ml)
• Lime juice (freshly squeezed) — ⅔ oz (20 ml)
• Angostura Aromatic Bitters — ½ oz (15 ml)

How to make it

1. SHAKE all ingredients with ice.
2. Fine strain into chilled glass.
3. Garnish with a dehydrated lime wheel slice.

A cocktail with mezcal and orgeat syrup.

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